Chilli corn soup
Posted 18th December 2009
By The Cheweee Team
London
In a large saucepan, sauté the onion in the vegetable oil over medium heat. Add the chilli powder, garlic powder and oregano. Cook for another 3 minutes, stirring frequently.
Pour in the can of tomatoes, then the chicken stock and the reserved sweetcorn and bean liquid.
Bring everything to the boil then reduce the heat and simmer on medium-low approx 5 minutes.
Makes 4 to 6 portions
Pack with a roll and a bag of grated cheese for sprinkling on top.
- 1 tbsp. vegetable oil
- 1 small onion, chopped
- 1 tbsp chilli powder
- 1 tsp garlic powder
- 1 tsp. oregano
- 1 can chopped tomatoes (include liquid)
- 1 cup chicken stock
- 1 can of sweetcorn, drained (reserve liquid)
- 1 can kidney beans, drained, (reserve liquid)